Monday, April 10, 5:30 PM – 7:30 PM. Taste of Mexico: Wines & Cheeses at The Carriage House. Cost: $75.00 per person. 

¡Salud! Mexico boasts the longest winemaking tradition of any country in the New World, with over four centuries of winemaking history influencing the sparkling renaissance of winemaking happening today.

Join culinary icon chef and restaurateur Carlotta Flores, Charro Steak & Del Rey & Flores Concepts, Corporate Executive Chef/Partner Gary Hickey, and husband-and-wife sommeliers Dale and Stephen Ott, for this deliciously fun evening.  

You’ll enjoy two whites: Bodegas de Santo Tomás Misión Blanco from Valle de de Santo Tomás, Baja California is  a fresh and light-bodied expression with notes of  preserved citrus, magnolia and beeswax; Viñedo San Miguel – Blancs from Valle de la Independencia, Guanajuato, is fresh, unctuous and savory and an unusual blend of white varietals highlighting both the unique terroir of the interior Mexican state of Guanajuato and its ability to produce wines of incredible complexity and nuance.

Two reds: Bodegas de Santo Tomás – Tempranillo – Cabernet Sauvignon from Valle de de Santo Tomás is structured, bold and bright red fruit. The Tempranillo vines are among the oldest in the vineyards, some of which were planted over 100 years ago and are still producing grapes of remarkable quality and concentration; and JC Bravo – Carignan from Valle de Guadalupe, Baja California has notes of black mission fig, sandalwood and hibiscus. The wine is grown and made using incredibly laborious processes, harvesting at night to preserve acidity and natural fermentation in concrete basins, that require constant attention and an intimate understanding of both the vineyard and the behavior of the grapes in the winery. Requiring almost six years from when the grapes were harvested until the wine is released.

Eight different cheeses from La Cava de Marcelo, about an hour outside Ensanada, will highlight Chef Gary’s charcuterie boards. With Swiss-Italian roots, owner Marcelo Castro Chacon is the fourth generation to carry on the queso tradition since it began in 1911.   

CLASS NOTES: The class, limited to 50, will be held at downtown’s Carriage House, 125 S. Arizona Ave. You’ll receive an email with event details 3 days in advance. Please use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely. Please contact us if you don’t receive the class information.

All classes, workshops and events are nonrefundable. You can request a transfer to a different class or event up to 7 days prior to the class or event. Culinary Boot Camps or workshops require a 14-day notification. Your request must be emailed to [email protected]. If you’re exhibiting COVID-19 symptoms, contact us immediately at [email protected]. Click here for required in-person waiver. 

Please know it may be necessary to cancel select classes if 20 or fewer guests enroll. We apologize in advance for any inconvenience; we’ll personally reach out to each guest in case of cancellation.

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